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Tuesday, April 16, 2013

I didn't feel like cooking tonight. I planned to "mail it in" and do something with a rotisserie chicken from the store.

But as I was walking past the meat counter, I saw this gorgeous flat iron steak with web-like marbling and I couldn't resist.

Fajitas sounded good except for the time needed for a marinade. Instead I went for haute campfire cuisine, like my mom does when camping. When they come to camp at Cades Cove, we'll break out our Dutch ovens and put the other campers burgers and dogs to shame with our fireside fare.

Our outdoor kitchen at our 2010 campsite.

So inspired by those camping trips, this is what we had tonight. I did a pan seared flat iron with a whiskey mushroom sauce. You could just as easily do this on your stove top, but I cooked mine on our fire ring just for grins and giggles.

Campfire Flat Iron Steak

by www.nibblemethis.com

Prep Time: 15 min

Cook Time: 30 min

Ingredients (4 servings)

1.5 lb flat iron steak

1 Tbsp Worcestershire sauce

1 tsp kosher salt

3/4 tsp black pepper

1/2 tsp garlic powder

6 Tbsp butter, divided

2 portabella mushrooms, wiped clean, stems and gills removed, sliced

1/2 onion, peeled and sliced

salt and pepper to taste

1/4 cup whiskey

1/2 cup beef broth

1 green onion, sliced

Instructions

Preheat a chimney of Kingsford briquettes and use to make a bed of coals on a burn free surface such as a fire ring, Dutch oven wind screen, or a kettle grill. Place a cast iron pan directly on the coals and allow to heat until it begins to smoke.

Moisten the steak on both sides with the Worcestershire sauce and then season with the salt, garlic, and pepper.

Add 3 Tbsp of butter to the pan, which will smoke and bubble, and quickly add the steak. Sear until the steak browns halfway up the side, about 4-6 minutes, and then flip. Cook on the other side until your steak hits 5 degrees less than your desired finished internal temp, or 4-6 minutes for medium rare. Remove steak to plate, leaving pan on coals.

Add 2 Tbsp butter to the pan. Add the mushrooms and cook 3 minutes, stirring occasionally. Add the yellow onion, season with salt and pepper, and cook until the onions are tender, about 5 more minutes.

Carefully add the whiskey and let it evaporate off, about 1-2 minutes. Add the beef broth, stirring to coat, and allow to reduce by half. Remove from heat, stir in 1 Tbsp of cold butter and green onion.

Anonymous - We bought that 3-5 years ago at Bed, Bath, and Beyond and it is Emeril's brand. It did come with a lid. With the high walls, it weighs a ton but it is useful. It's almost a short Dutch oven.

That steak looks marvelous! Perfectly cooked on the inside. You make everything look soooo easy! I love grilling out, but it never gets this fancy around here lol. I'm always scared to cook with flank steak... I fear it will be tough or I won't cook it right! Yours looks perfectly seared. Mmm steak, corn, and mushrooms!!!!

Tried this over the weekend and loved it. Followed most of the directions, but marinated the steaks in Worcestershire sauce for a couple of hours, used two shallots instead of the yellow onion, and burbon instead of the whiskey. Best flat iron steak we ever had.